I wish a lot of things happened twice in one week and sharing more CSA eats is just one of them. Passing along two recipes in a single week is another and even though I’ve already done that (been there, done that), I plan to drop a third on you in tomorrow’s post because I’m nice (wink), and everybody loves a good pizza. If you don’t, I’m suspicious and call Bullshit, and I suspect nice girls don’t swear either (it was all those years at sea…um, not really).
Growing up, we’d have pizza as a special treat on Friday nights. I doubt it was every Friday, but I now associate all of them with pizza, not necessarily a bad thing. You’re done with work or school for the week, you get to kick back and throw your heels off, or better yet, your bra. I’m sorry, but that’s the number one thing which comes off the second I’m in the door, followed closely by jewelry.
Again, I’ve digressed, and I’m sure you didn’t want to know that….Sorry Squirrel Moment. I have these often and whenever the Hubby catches it, he yells out “Squirrel.” Whatever.
Any who, we picked up week fifteen of our CSA last Thursday which means there are only five weeks of the season left, and it makes me sad thinking about it. Before I get all misty eyed on your glutes, here’s week fifteen in all it’s glory.
We got green beans, more bok choy, green leaf lettuce, parsley, a green and red bell pepper, one zucchini, sweet Hungarian peppers, some beefsteak tomatoes and six lovely red apples. Confession time: I am pretty much done with green beans. I have used every last bean from the past three weeks (each week amounts to at least two different meals since it’s just the Hubby and I), and I’m praying for no green beans in today’s pickup. Sweet, sweet baby Jesus, spare me the beans. Please, I beg of you.
We did get apples though, and I’m super excited about them. The Hubby and I have been eating them as is, but if I can squirrel one away (it’s comes full circle), I plan on making some apple zucchini muffins.
The lettuce and the peppers have been going into the Hubby’s lunchtime veggie wraps and an occasional salad, and if I get any more bell peppers this week, I’m planning on stuffing them. It’ll be a first, so we’ll see how that goes. Thanks for the lovely tip Beth.
We used week fourteen’s basil and some of the parsley in our pesto this past weekend, and I even whipped up a batch of squash fritters (week fourteen produce rears its ugly head yet again) and topped them with mozzarella, tomatoes and pesto. They were awful, horrible, despicable all due solely to user error. I didn’t drain the squash enough and instead of going back a step and wringing more water out, I just added extra flour. Not my brightest nor best moment, since it tasted like a ball of cooked flour with a side of squash. If it wasn’t for the toppings, they might have been inedible. The Hubby said they weren’t too bad, but I think he was trying to be nice. He did finish them though, so it’s possible I’m exaggerating; I do have a penchant for the dramatic (case in point: I can’t just say flair).
That’s all the eats I have to share for now (pizza tomorrow!) since I pretty much gave it all to you earlier this week. I don’t know how to hold back, so until next time, me and my CSA bid you adieu.
What are you making with your fresh produce? Is there one CSA item you are sick of yet (c’mon I know there’s one; fess up)?